Computerized video image analysis to quantify color of potato chips

Scanlon, Martin G.; Roller, Richard A.; Mazza, G.; Pritchard, M. K.

doi:10.1007/bf02849210

Cited by 60 publications

(44 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Increasing frying time did not cause a change in fry colour. Occurrence of a plateau in fry colour with prolonged frying time has been reported (Marquez & Afion, 1986;Scanlon et al, 1994). Since attainment of this plateau occurred early in the present study, it seems plausible that pre-frying treatments such as blanching, which leach out sugars and reduce the extent of browning, may play an important role in preventing colour development.…”

Section: Overall Effects Of Processing On Textural and Colour Qualitymentioning

confidence: 82%

Processing conditions influencing the physical properties of French fried potatoes

Agblor

Scanlon

2000

Potato Res

Self Cite

View full text Add to dashboard Cite

SummaryAchieving optimal colour and texture in French fries requires careful control of the unit operations that convert the raw potatoes into fries. The effects of variation in blanching, drying and finish frying conditions on puncture properties (peak force and peak deformation) and Hunterlab L (lightness) values of French fries were investigated. Fries blanched by lowtemperature long-time (LTLT) conditions had larger peak force, peak deformation and L value than fries processed by standard conditions. High-temperature short-time (HTST) blanching increased lightness but decreased peak force and peak deformation. For drying, the colour and textural quality of French fries processed by standard conditions were better than those processed by the drying alternatives. For finish frying, LTLT conditions increased peak force whereas HTST conditions increased lightness. Therefore, a compromise has to be made in processing conditions to optimise both colour and textural quality. Even after finish frying, compositional differences within potato tubers influenced texture, both between and within French fries.

show abstract

Section: Overall Effects Of Processing On Textural and Colour Qualitymentioning

confidence: 82%

Processing conditions influencing the physical properties of French fried potatoes

Agblor

Scanlon

2000

Potato Res

Self Cite

View full text Add to dashboard Cite

show abstract

“…Thresholding, gradient-based, region-based and classification-based are the main types of segmentation algorithm found in food quality applications (Du and Sun 2004). Many researchers (Leon et al 2006;Mendoza and Aguilera 2004;Papadakis et al 2000;Pedreschi et al 2004;Quevedo et al 2010;Scanlon et al 1994;Segnini et al 1999) used computer vision techniques for food colour measurement. Machine vision system is used to detect rotten citrus fruit that is rotten due to Penicillium digitatum (Gómez-Sanchis et al 2008).…”

Section: Colour Measurement By Computer Vision Systemmentioning

confidence: 99%

“…The degree of browning colouration is visually considered one of the most important parameters in the definition of quality of fried foods (Scanlon et al 1994). Fried potato colour is the result of Maillard, non-enzymatic browning reactions that depends on the reducing sugar content on the slice surface and the temperature and frying period (Marquez and Anon 1986).…”

Section: Browningmentioning

confidence: 99%

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Pathare

Opara

Al‐Said

2012

Food Bioprocess Technol

1,590

899

View full text Add to dashboard Cite

Colour is an important quality attribute in the food and bioprocess industries, and it influences consumer's choice and preferences. Food colour is governed by the chemical, biochemical, microbial and physical changes which occur during growth, maturation, postharvest handling and processing. Colour measurement of food products has been used as an indirect measure of other quality attributes such as flavour and contents of pigments because it is simpler, faster and correlates well with other physicochemical properties. This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials. It focuses on the instrumental (objective) and visual (subjective) measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages. Different approaches applied to model food colour are described, including reaction mechanisms, response surface methodology and others based on probabilistic and non-isothermal kinetics. Colour is one of the most widely measured product quality attributes in postharvest handling and in the food processing research and industry. Apart from differences in instrumentation, colour measurements are often reported based on different colour indices even for the same product, making it difficult to compare results in the literature. There is a need for standardisation to improve the traceability and transferability of measurements. The correlation between colour and other sensory quality attributes is well established, but future prospects exist in the application of objective non-destructive colour measurement in predictive modelling of the nutritional quality of fresh and processed food products.

show abstract

“…Reports exist regarding the importance of controlled crispy texture during frying of potato chips (Smith 1975;Scanlon et al 1994;Rosen and Hellenas 2002), donuts (Velez-Ruiz and Sosa-Morales 2003), salmon (Kong et al 2007), and meat balls (Ateba and Mittal 1994). However, to the best of our knowledge, there are no reports available on the changes in texture during frying of snacks subjected to frozen storage or after thawing.…”

Section: Eamentioning

confidence: 86%

Effect of Freezing on Textural Kinetics in Snacks During Frying

Maity

Raju

Bawa

2009

Food Bioprocess Technol

View full text Add to dashboard Cite

Kinetics of texture development during frying of snacks subjected to different initial conditions such as frozen, frozen-thawed, and unfrozen was investigated. The temperature dependency of the changes in the form of reaction constants was explained by Arrhenius equation. The increase in hardness and decrease in cohesiveness followed first-order reaction kinetics (R 2 =0.94-0.99) in all the samples. Frozen samples showed induction (phase I) and development/degradation (phase II) periods for textural parameters during frying. The activation energies for hardness were 33.81, 25.63, 19.09, and 20.13 kJ/mole for frozen (phase I and II), frozen-thawed, and unfrozen samples, respectively with the R 2 =0.96-0.99. Frozen samples showed high activation energies for textural parameters during frying as compared to the frozen-thawed and unfrozen samples. The increase in chewiness was found to follow the kinetics of zero-order reaction for all the samples. Temperature and time were found to have a significant effect (P<0.01) on the changes in textural profile during frying. NomenclatureEa activation energy k rate constant (min −1 ) k a Arrhenius equation constant n order of the reaction Q measured TPA textural parameter (hardness, chewiness, cohesiveness) at frying time t Q o measured TPA textural parameter at zero time R universal gas constant (8.314 kJ/mol) T frying temperature (K) t frying time (min) TPA texture profile analysis

show abstract

Computerized video image analysis to quantify color of potato chips

Cited by 60 publications

References 17 publications

Processing conditions influencing the physical properties of French fried potatoes

Processing conditions influencing the physical properties of French fried potatoes

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Effect of Freezing on Textural Kinetics in Snacks During Frying

Contact Info

Product

Resources

About